Sunken drunken chocolate cake

Sunken drunken chocolate cake

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(21 ratings)

Prep: 35 mins Cook: 30 mins - 35 mins Plus macerating (soaking) and cooling

More effort

Serves 14

Prunes, Marsala and dark chocolate – a marriage made in heaven. It may sink and crack as it cools, but this is part of its charm

Nutrition and extra info

Nutrition: per serving

  • kcal245
  • fat15g
  • saturates7g
  • carbs22g
  • sugars21g
  • fibre2g
  • protein5g
  • salt0.2g
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  • 140g prune (Agen if you can get them), pitted
  • 4 tbsp marsala or PX Sherry
  • 100g butter, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp cocoa
  • 140g dark chocolate (70%), chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g caster sugar
  • 50g light muscovado sugar
  • 4 large eggs, 2 separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp vanilla extract
  • 100g ground almond
  • 1 tbsp plain flour


  1. Heat oven to 180C/160C fan/gas 4. Gently heat the prunes and Marsala over a low heat until hot. Remove from the heat and leave for about 1 hr or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until roughly chopped.

  2. Butter and line the base of a 20cm springform tin. Dust with cocoa, tip out any excess and reserve. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in the prune mix.

  3. Whisk the sugars, 2 eggs and 2 egg yolks until pale, thick and doubled in volume. Fold the chocolate mixture and vanilla into the egg mixture, then sift over the ground almonds, flour and remaining cocoa. Fold until everything is combined.

  4. Whisk the egg whites until stiff and gently fold into the mixture. Spoon into the prepared tin and bake for 20-25 mins or until a light crust has formed. Allow to cool in the tin – it will sink and crack as it cools. Remove from the tin and dust with cocoa before serving.

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Comments, questions and tips

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Claire V
4th Apr, 2020
Obviously a five-star!
Claire V
4th Apr, 2020
I've made it twice in a row. Just perfect. Didn't add the almonds, but 60 g more chocolate. Works well with any sort of berries instead of prunes. Last time I used dried sour cherries, this time I'm going all choc with bits of coconut chocolate.
15th May, 2017
Needed an excuse for making this gorgeous indulgence so made it for Poncho's 1st birthday (dog) - not that he could have any... Used cheap cream sherry and ordinary prunes but otherwise followed the recipe exactly and it was DELICIOUS!!
4th Jun, 2015
The recipe copy pasted on this site -
31st Mar, 2013
Was excited to try this as made it wheat free by substituting GF flour. Baked for 25mins and thin crust evident - but more like choc mousse in middle! Was eaten the next day but a VERY tasty choc mousse. Used tinned cherries and port, instead of prunes and sherry. Tasted alcoholic, but in a good way. Will maybe do again. Also added 1/2 tsp baking powder but not sure it was necessary.
25th Feb, 2013
I made this for a friend's birthday, and sank everyone into a happy chocolate coma - wonderful, easy recipe, will definitely make again :)
8th Dec, 2012
Also very good with dried sour cherries and brandy
4th Dec, 2012
Just wondered if this cake can be frozen?
4th Nov, 2012
This was good but not as good as I thought from the reviews. I baked for just over 25 minutes and it was still really gooey once cold..maybe because I over whizzed the prunes? Still, glad I made it but will probably try other recipes rather going back to this one.
28th Aug, 2012
I've been thinking of making this cake, because of all the good reviews and I was wondering if a 1/2 tsp of baking powder would help it rise? If anyone has tried this please let me know :) Also what are the prunes in it like? Thank you, happy baking!!


12th Apr, 2014
I'm trying to get as much done in advance for Easter, then there's less to do at the time. Could someone tell me if this wonderful cake suitable for freezing? Thanks
goodfoodteam's picture
28th Apr, 2014
Hi there, for best results I would not freeze this cake as it will affect the moist and gooey texture once defrosted, thanks.
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